Chicken Balti Curry
-
Prep Time
15 MINS
-
Cook Time
30 MINS
- KCals 373
- Carbs 31G
4 Servings
Ingredients
Balti Paste
- 2 large onions
- 1 cm ginger
- 2 cloves garlic
- 3 tbsp tomato puree
- 2 tbsp paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 tsp chilli flakes
- 1/2 tsp ground black pepper
Balti Curry
- 450 g chicken breasts diced
- 1 tin chopped tomatoes
- 150 ml chicken stock
- 1/2 tsp chilli flakes
- 1 cinnamon stick or 1 tsp ground cinnamon
- 1 red pepper cut into strips
- 1 yellow pepper cut into strips
- 1 orange pepper cut into strips
- 1 handful fresh coriander roughly chopped
- 1 tsp garam masala
- 1 chicken stock cube
Instructions
To Make The Balti Paste
-
Roughly chop the onions, ginger & garlic
-
Mist a pan with low calorie cooking spray and heat. Fry the onions, ginger & garlic
-
Continue to fry on a high heat until the onion is golden brown
-
Add the contents of the pan and the rest of the balti paste ingredients into a food processor/blender & blend until it becomes a paste
-
Place in a bowl, allow to cool & put in the fridge (will last for a couple of weeks in the fridge)
To Make The Curry
-
Dice the chicken and place in a freezer bag/bowl. Add 4 tbsp of the paste, mix well and place in the fridge for an hour or so
-
Spray a large pan with low calorie cooking spray & heat. Add in the cinnamon stick & chilli flakes and cook for 2 minutes
-
Spray some more low calorie cooking spray into the pan and add 4 tbsp of the Balti Paste. Cook off for 2 more minutes
-
Add the chicken stock and tin of tomatoes & stock cube, stir well and bring to the boil
-
Turn the heat down to medium. Add the chicken and peppers and cook for 15 minutes
-
After 15 minutes check the seasoning, if you need to add more salt - add it
-
The chicken should now be cooked through, but check it. Add the garam masala & fresh coriander. Cook for a further 3 minutes & serve